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Ittetsu Nashiji Petty 120 mm + Bunka 165 mm Combo
Ittetsu Nashiji Petty 120 mm + Bunka 165 mm Combo
Ittetsu Nashiji Petty 120 mm + Bunka 165 mm Combo
Ittetsu Nashiji Petty 120 mm + Bunka 165 mm Combo
Ittetsu Nashiji Petty 120 mm + Bunka 165 mm Combo
  • Load image into Gallery viewer, Ittetsu Nashiji Petty 120 mm + Bunka 165 mm Combo
  • Load image into Gallery viewer, Ittetsu Nashiji Petty 120 mm + Bunka 165 mm Combo
  • Load image into Gallery viewer, Ittetsu Nashiji Petty 120 mm + Bunka 165 mm Combo
  • Load image into Gallery viewer, Ittetsu Nashiji Petty 120 mm + Bunka 165 mm Combo
  • Load image into Gallery viewer, Ittetsu Nashiji Petty 120 mm + Bunka 165 mm Combo

Ittetsu Nashiji Petty 120 mm + Bunka 165 mm Combo

Regular price
$325.50
Sale price
$325.50
Regular price
$434.00
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This two piece set is a great option for homecooks and pro's alike. The bunka is slightly shorter than your standard chef's knife which means it's great for those who want a versatile and capable knife without having to use something too large and intimidating. For pro's the bunka is a great option for finer, more intricate prep work. The petty is a great addition to the bunka and is perfect for those small random jobs that come up throughout the day for both home cooks and professionals. Check out or video or the links below for more information.

Forged by a group of blacksmiths working out of Sanjo City, Japan. Ittetsu Nashiji are a great introduction to Japanese knives, or for the chef on a budget. Clad or sandwiched between two pieces of stainless steel the core Aogomi (blue) #2 steel provides some of the best edge retention you can find.

Petty 120 mm

Bunka 165 mm

Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.

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